Mix all the ingredients for the meatloaf together and set to the side.
In a bowl mix together a can of tomato sauce with brown sugar. Whisk until incorporated, set to the side.
Rinse and chop the potatoes. Place in the Instant Pot along with garlic cloves, water, and salt. Place a metal rack on top of the potatoes making it as even as possible.
Create an aluminum foil pan and place on top of the rack. Then, carefully transfer mixed meat into the foil pan. Shape into a loaf and pour ¼-⅓ cup of the sweet tomato sauce on top.
Close lid making sure the steam valve is closed. Set on “manual” for 15 minutes. Once it’s done cooking let it naturally release for 15 minutes.
Preheat the oven to broil on low.
Force any remaining pressure out and carefully remove the lid. Carefully pull the meatloaf out of the Instant Pot.
Then, drain any remaining water from the potatoes. Add potatoes back to Instant Pot with butter. Using a potato masher, mash potatoes. Then mix in the milk and parsley until desired consistency.
Place the meatloaf on a sheet pan, and place in the oven for 2 minutes or until crisp on top.
Once done you can slice the meatloaf and serve with additional tomato sauce. Divide mashed potatoes and meatloaf evenly among plates and enjoy.